Aunt K's Pot Roast & Polenta Rounds

 

Ingredients:

3 1/2 lb chuck roast

kosher salt

1/2 tsp black pepper

1/2 tsp white pepper

1 tsp ground mustard

1/2 tsp powdered rosemary

2 tablespoons butter

1 carrot, minced

1 celery stalk, minced

2 garlic cloves, minced

1 small onion, minced

2 tablespoons tomato paste

1/2 cup dry red wine, cabernet or merlot

3 1/2 cups beef stock

6 thyme sprigs OR 1 tsp dried thyme

2 rosemary sprigs OR 1 tsp dried rosemary

Optional secret ingredient: 1 packet unflavored gelatin

Directions:

Preheat oven to 300°F.

Cut roast into approximately 4 chunks along the fat veins. Liberally salt all sides with kosher salt. Sear all sides until well browned in dutch oven on stovetop, remove to plate.

Add minced vegetables and butter to dutch oven and let cook uncovered, scraping up browned beef residue. There should be a good bit of steam as the vegetables cook down slightly.

Mix wine, tomato paste, broth, and spices together, add to vegetables. Cook down slightly. Add browned roast chunks into the liquid, along with the rosemary and thyme.

Roast in oven, covered, for 2 hours, flipping beef chunks every 30-45 minutes or so. Cook uncovered for last 30 minutes.

Optional: When you remove from oven, stir gelatin into the liquid and let rest submerged approximately 30 more minutes until serving. 

Store any leftovers submerged in liquid for optimal moistness.

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Polenta rounds

Preheat oven to 450

Slice polenta in chub form into 1/2 inch slices. Brush with olive oil on both sides and sprinkle with Parmesan cheese and arrange on baking sheet with parchment paper. Bake 10-15 minutes, flipping once, or until both sides are slightly brown and crispy. Serve rounds with beef and some braising liquid drizzled on top.